Hearty and Delicious Taco Soup (Print version)

A cozy taco soup with seasoned ground beef, beans, corn, tomatoes, and toppings, ready in about 35 minutes.

# Ingredients:

For the soup

01 - 1 tablespoon olive oil
02 - 1 1/4 lb (565 g) lean ground beef
03 - 1 medium yellow onion, diced
04 - 1 green bell pepper, diced
05 - 3 cloves garlic, minced
06 - 2 tablespoons tomato paste
07 - 2 tablespoons taco seasoning, plus more to taste
08 - 1 can (10 oz / 283 g) diced tomatoes with green chiles, undrained
09 - 1 can (14.5 oz / 411 g) fire-roasted diced tomatoes, undrained
10 - 1 can (15 oz / 425 g) black beans, drained and rinsed
11 - 1 can (15 oz / 425 g) pinto beans, drained and rinsed
12 - 1 1/2 cups (210 g) corn kernels, frozen or canned and drained
13 - 3 cups (720 ml) low-sodium beef broth
14 - 1/2 teaspoon kosher salt, plus more to taste
15 - 1/4 teaspoon black pepper
16 - 1 tablespoon fresh lime juice

For serving

17 - 1 cup (115 g) shredded cheddar or Mexican-blend cheese
18 - 1/2 cup (120 g) sour cream
19 - 2 cups (60 g) tortilla chips or strips
20 - 1 avocado, diced
21 - 1/4 cup chopped fresh cilantro
22 - Lime wedges and sliced jalapenos

# Instructions:

01 - Heat the olive oil in a Dutch oven over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it up, until browned and cooked through. Drain excess fat if needed.
02 - Add the onion and bell pepper to the pot. Cook for 4-5 minutes until softened, then stir in the garlic for 30 seconds.
03 - Stir in the tomato paste, taco seasoning, salt, and black pepper. Cook for 1 minute, stirring often, until the paste darkens slightly and smells savory.
04 - Pour in the diced tomatoes with green chiles, fire-roasted tomatoes, black beans, pinto beans, corn, and beef broth. Scrape the bottom of the pot to lift the browned bits.
05 - Bring to a boil, then reduce the heat and simmer uncovered for 18-20 minutes. Stir occasionally until the broth is slightly thickened and the beans taste seasoned.
06 - Stir in the lime juice and adjust salt to taste. Serve hot with cheese, sour cream, tortilla chips, avocado, cilantro, lime wedges, and jalapenos.

# Good to know:

01 - For a thicker soup, mash 1/2 cup of the beans and stir them back into the pot.
02 - Add toppings after reheating so chips stay crisp and dairy stays fresh.
03 - Use certified gluten-free taco seasoning and chips if cooking for a gluten-free diet.

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